stuffed artichokes recipe
The Best stuffed artichokes recipe
I’ve found stuffed artichokes to be the ultimate crowd-pleaser, especially for gatherings where people are watching their portions but still want something delicious. It’s a great way to use up extra ingredients—like feta, spinach, or even leftover grilled chicken—without wasting anything. And because the filling is so flavorful, you don’t need a ton of extra seasoning. It’s also a lighter alternative to heavy pasta dishes or casseroles, but it still feels indulgent enough to be a showstopper. My husband and I have made them for Thanksgiving, for a Friday night in, and even for a quick meal when we’re all craving something warm and comforting. The health benefits are pretty neat, too—artichokes are rich in vitamins C and K, and the herbs and cheese add a nice protein boost without being overly rich. It’s that kind of dish that makes you feel good about what you’re eating, even if you’re not trying to be extra healthy. Plus, it’s something the whole family can enjoy without any fuss, which is always a win.
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Stuffed Artichokes with Lemon-Herb Cream
A flavorful and healthy dish featuring artichokes stuffed with a savory mixture of breadcrumbs, herbs, and cheese, topped with a tangy lemon-herb cream sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 large fresh artichokes
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped parsley
- 1/2 cup chopped fresh basil
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 egg
- 1/4 cup chopped fresh parsley
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
👨🍳Directions
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1
Preheat oven to 400°F (200°C). Trim the leaves from the artichokes, removing any tough outer leaves. Soak the artichokes in cold water for 15 minutes to soften. Remove the woody central choke and trim the bottom leaves. -
2
Place artichokes in a baking dish, cut-side down. Arrange cherry tomatoes around the artichokes. Sprinkle with parsley, basil, and Parmesan cheese. -
3
Mix breadcrumbs, mozzarella, Parmesan, minced garlic, oregano, thyme, egg, and chopped parsley in a bowl. Stuff each artichoke with the mixture, pressing gently. -
4
Bake for 25 minutes. Remove from oven and let rest for 5 minutes. -
5
In a saucepan, heat heavy cream and chicken broth until warm. Stir in lemon zest, minced garlic, and parsley. Season with salt and pepper. Pour sauce over the stuffed artichokes and bake for another 10-15 minutes until the sauce is bubbly and artichokes are tender.
🔧Equipment
- Large mixing bowl
- Cutting board
- Knife
- Oven-safe baking dish
- Mixing spoon
- Oven
📊Nutrition Facts (per serving)
📝Notes
- Tip: For extra flavor, add a pinch of red pepper flakes to the sauce.
- Tip: Substitute whole wheat breadcrumbs for a lower-carb option.
- Tip: Garnish with fresh lemon slices and extra herbs before serving.
Watch Video Of How Stuffed Artichokes with Lemon-Herb Cream Works
❓ Frequently Asked Questions About Stuffed Artichokes with Lemon-Herb Cream
What is the best way to prepare the artichokes before stuffing them?
To prepare artichokes for stuffing, start by removing the outer leaves, working from the bottom up until you reach the tender inner leaves. Trim the bottom about 1 inch to create a flat base. Soak the artichokes in cold water for 30 minutes to remove any bitterness. After soaking, trim off the woody stems from the top and discard the leaves with thorns. Rinse the artichokes thoroughly before stuffing.
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How do I make the filling for stuffed artichokes?
For a classic filling, mix 1 cup of cooked rice (preferably Arborio or short-grain), 1/2 cup finely chopped cooked chicken or shrimp, 1/2 cup chopped parsley, 2 cloves minced garlic, 1/4 cup grated Parmesan cheese, 1/4 cup chopped sun-dried tomatoes (optional), 1/4 cup chopped kalamata olives, 1/4 cup chopped breadcrumbs, 1 egg beaten lightly, and a pinch of salt and pepper. For a vegetarian option, use cooked mushrooms, lentils, or extra cheese and omit the meat.
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Can I use canned artichoke hearts for stuffed artichokes?
Yes, you can use canned artichoke hearts as a shortcut, but they won’t be as flavorful as fresh ones. Rinse and drain the hearts thoroughly. To mimic the texture of whole artichokes, chop them into bite-sized pieces and mix them with the filling. However, fresh artichokes will give you the best results in terms of flavor and presentation.
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What is the best way to bake stuffed artichokes?
Preheat your oven to 375°F (190°C). Place the prepared artichokes in a baking dish, ensuring they are not overcrowded. Pour a bit of olive oil over the top and sprinkle with salt and pepper. Stuff each artichoke with the prepared filling, pressing gently to ensure it stays inside. Bake for 25-30 minutes, or until the artichokes are tender and the filling is golden. For extra crispiness, broil for 2-3 minutes at the end.
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How can I make stuffed artichokes ahead of time and reheat them?
You can prepare the filling ahead of time and store it in the fridge for up to 3 days. Assemble the stuffed artichokes, wrap them tightly in foil, and refrigerate for up to 2 days. To reheat, place the wrapped artichokes in a baking dish, cover with foil, and bake at 350°F (175°C) for about 20-25 minutes. For a quicker method, you can bake them directly from room temperature at 375°F (190°C) for 20-25 minutes. Avoid reheating in the microwave as it can make the artichokes soggy.
